Leek, pea, and sauerkraut soup

I found this recipe on The Wednesday Chef.

• Stock, vegetable or chicken, 4 cups
• Frozen green peas, 1 pound
• Leeks, 2 cups sliced (about two large leeks)
• Sauerkraut, 1 cup
• Olive oil, 2 tablespoons
• Mint or parsley, chopped, 1 tablespoon
• Salt, 1 teaspoon

Heat leeks, mint/parsley, and olive oil over medium heat for 5-8 minutes. Add stock, and simmer for a few minutes. Add peas and cook for a couple more minutes—until tender. Add sauerkraut, and cook a few more minutes. Remove from heat, and serve.